Spiced Middle Eastern Lamb Patties With Pita And Yogurt Recipes

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SPICED LAMB PITAS WITH YOGURT SAUCE



Spiced Lamb Pitas with Yogurt Sauce image

Ground lamb was on sale at ALDI. I bougth some and wanted to make something yummy with it. I'm not a huge fan of ground lamb, but I love this dish with ground chicken! You can make it with whatever ground meat you prefer.

Provided by Amy H.

Categories     Sandwiches

Time 30m

Number Of Ingredients 22

FOR THE SAUCE
1 c plain full-fat or low-fat yogurt
2 Tbsp fresh lemon juice
2 Tbsp chopped parsley
1 Tbsp chopped fresh dill or 1 tsp. dried dill
salt & pepper to taste
FOR THE PATTIES
2 lb ground lamb
2/3 c bread crumbs
1 Tbsp minced garlic
2 tsp ground coriander
2 tsp ground cumin
1 1/2 tsp paprika
1 tsp salt
ground pepper to taste
MISC.
6 pitas rounds
extra chopped parsley or cilantro (optional)
chopped lettuce (optional)
sliced cucmbers (optional)
sliced tomatoes (optional)
diced red onion (optional)

Steps:

  • 1. In a small bow, whisk the yogurt with the lemon juice. Add the 2 Tbsp. chopped parsley and chopped dill. Chill in fridge until ready to use.
  • 2. In a large bowl, mix together Lamb, bread crumbs, garlic, coriander, cumin, paprika, salt and pepper. Continue to mix with hands until thoroughly combined.
  • 3. Pat mixture into twelve 3-inch oval patties (about 1 inch thick). Arrange the patties on a plate and refrigerate for at least 30 minutes, until firm.
  • 4. Oil the grill grates and preheat the grill.
  • 5. Grill the patties over medium high heat about seven minutes. Flip the patties and grill for 4 to 6 minutes longer, completely cooked.
  • 6. While patties are grilling, wrap the pita in aluminum foil and place on an unused portion of the grill or throw in a warm oven until for 5 minutes or so or until warmed through.
  • 7. Place two lamb patties in pita, drizzle with yogurt sauce and sprinkle with more fresh parsley and fresh veggies of your choice, fold or wrap, and enjoy!
  • 8. Optional Directions for Rainiy day: Line the bottom of a broiler pan with aluminum foil (makes clean up easier) Then spray top with nonstick cooking spray. Place patties on broiler pan. Broil 6 inches from heat for about 6 minutes per side or until completely cooked.

LAMB PATTIES WITH FRIED ONIONS AND TAHINI-YOGURT SAUCE



Lamb Patties With Fried Onions And Tahini-Yogurt Sauce image

Ground lamb makes a great alternative to a traditional burger, even when sprinkled with only salt and pepper or a little chopped parsley and garlic. These well-seasoned, simple-to-make patties are inspired by kofta, and are spiced with a fragrant mixture. You can season the meat up to a day ahead, which cuts down on kitchen time. Folded into warm pita bread, doused with tahini sauce and topped with fried onions, these burgers may not be standard cookout fare, but everyone loves them.

Provided by David Tanis

Categories     meat, main course

Time 1h30m

Yield 4 to 6 servings

Number Of Ingredients 19

2 pounds ground lamb
Kosher salt and black pepper
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon dried oregano
1/4 teaspoon ground cinnamon
1/4 cup finely chopped scallions, white and green parts
1/4 cup chopped cilantro
2 tablespoons chopped mint
1/2 teaspoon minced garlic (from 2 garlic cloves)
3 tablespoons extra-virgin olive oil, plus more if needed
1 large onion, sliced into 1/4-inch half-moons
Pita or other flatbread, for serving (optional)
3 tablespoons tahini
3 tablespoons lemon juice (from 1 medium lemon)
2 large garlic cloves, finely grated
Pinch of ground cayenne
1 1/2 cups plain whole-milk yogurt
Kosher salt

Steps:

  • Put lamb in a medium bowl. Add 1 teaspoon salt, some black pepper, the cumin, coriander, oregano, cinnamon, scallions, cilantro, mint and garlic. Mix well with wet hands, kneading the mixture to distribute seasoning. Cover and refrigerate for at least 1 hour so the seasoning penetrates. (Alternatively, season meat and refrigerate overnight.)
  • Make the sauce: In a small bowl, put tahini, lemon juice, garlic and cayenne. Stir well to dissolve the tahini. Then stir in yogurt, and mix well. Taste and add salt, to taste.
  • Heat olive oil in a wide skillet over medium-high. When oil is wavy, add onions and cook, stirring frequently, until they are crisp and well browned, edging toward burned, about 10 to 12 minutes. Lower heat if browning too quickly. Add a little more oil, if pan looks dry. Season lightly with salt. Transfer to a plate lined with paper towels.
  • Light a charcoal grill for a medium hot bed of coals. (Alternatively, use a medium-hot gas or electric grill, a cast-iron pan or griddle, or a broiler.)
  • With wet hands, knead lamb mixture once more, then form into 4 (8-ounce) oval patties (or 6 5-ounce patties), about 1-inch thick. Set aside until the fire is ready. Place the grill about 1 inch from the coals.
  • Cook patties about 4 minutes per side for medium-rare, 130 degrees. After flipping, cook until red juices appear on the top of the patties. For medium, 140 degrees, cook longer, about 5 minutes per side. In either case, let them rest on a warm plate for 5 minutes before serving, to keep in juices. They will continue cooking a bit as they rest.
  • Top each burger with fried onions. Serve with tahini-yogurt sauce and warm pita, if desired.

SPICED LAMB IN PITA



Spiced Lamb in Pita image

Categories     Sandwich     Lamb     Sauté     Quick & Easy     Lunch     Spice     Bon Appétit     Sugar Conscious     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 2 servings (can be doubled)

Number Of Ingredients 9

10 ounces ground lamb
1/2 cup chopped onion
3 tablespoons chopped fresh mint
1 teaspoon dried oregano
1/2 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/4 teaspoon ground cinnamon
2 warm large pita breads

Steps:

  • Combine first 8 ingredients in medium bowl; blend well. Shape lamb mixture into four 1/4-inch-thick patties. Heat heavy large skillet over medium-high heat. Add lamb patties and sauté until brown and just cooked through, about 3 minutes per side. Cut each pita bread in half; fill each half with lamb patty.

SPICED MIDDLE EASTERN LAMB PATTIES WITH PITA AND YOGURT



Spiced Middle Eastern Lamb Patties with Pita and Yogurt image

Whether you spell it kefta or köfte or kufte or some other variation, you can find versions of these lamb or beef meatballs throughout the Middle East. The seasoning mixture here is simple, with spices you should already have on your shelf and you can play around, adding fresh or dried mint, grated onion, or a pinch of cinnamon. And if you like a garlicky yogurt sauce, by all means, add a minced clove.

Provided by Kristin Donnelly

Categories     Sandwich     Ground Lamb     Summer     Grill     Grill/Barbecue     Coriander     Cumin     Sandwich Theory

Yield Makes 4 to 6 pita sandwiches

Number Of Ingredients 14

Yogurt sauce:
1 cup plain full-fat or low-fat yogurt
2 tablespoons fresh lemon juice
2 tablespoons finely chopped herbs, such as mint, dill or cilantro, plus herb sprigs, for serving
Kosher salt
Patties and pita:
1 1/2 pounds ground lamb or beef
1 tablespoon minced garlic (about 1 large clove)
1 tablespoon coriander
2 teaspoons ground cumin
1 1/2 teaspoons hot paprika
11/2 teaspoons kosher salt
1 1/2 tablespoons extra-virgin olive oil
4 to 6 pita bread rounds

Steps:

  • For the sauce:
  • In a small bow, whisk the yogurt with the lemon juice. Stir in the chopped herbs, season with salt and refrigerate until ready to use.
  • For the patties and pita:
  • In a bowl, use your hands to mix together all of the ingredients, except for the pita. Form the mixture into twelve 3-inch oval patties (about 1 inch thick). Arrange the patties on a plate and refrigerate for at least 30 minutes, until firm
  • Preheat a grill for at least 10 minutes and prepare it for grilling over moderately high heat. If you are using a charcoal grill, leave one area where you can grill the pita indirectly.
  • Oil the grill grates and grill the patties until dark brown grill marks form on the bottom, 5 to 6 minutes. Flip the patties and grill for 4 to 6 minutes longer, until just cooked through.
  • Meanwhile, wrap the pita in foil and set the package on the top shelf of a gas grill or in the cooler spot of a charcoal grill and allow them to warm through, 8 to 10 minutes.
  • Wrap 2 or 3 patties in each pita, spoon some of the yogurt sauce alongside and serve with herb sprigs, passing the remaining yogurt sauce at the table.

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